Il Fagiano

In the sumptuous setting of the Grand Hotel Fasano, this restaurant decorated with a profusion of wood has just a few tables, where guests can choose between tasting menus (including a vegetarian option) and an à la carte selection. Although influences from chef Maurizio Bufi’s native Puglia and the Lake Garda region can be detected in the cuisine, other Italian regions (and indeed other countries) also make an appearance in the creative dishes, which are inspired by whatever ingredients are in season.

A small room inside the Grand Hotel Fasano

A handful of tables, a hushed, wood-heavy dining room and a menu built for evenings on Lake Garda.

Maurizio Bufi, Puglia meets Garda

The chef, from Molfetta, cooks with southern Italian instincts and northern lake ingredients, then lets other regions cut in when the season demands it.

Tasting menus plus à la carte

Guests can choose between set menus and à la carte, rather than being forced into a single format.

Signature Ingredients

• Lake fish and eel: pike in pasta, eel with oyster and apple, a clear Lake Garda fingerprint.
• Game birds and venison: pheasant with foie gras, venison with chestnuts and currant, built for cold-season depth.
• Pumpkin: appears both savoury and sweet, including pumpkin ravioli with sea urchin and a pumpkin dessert.
• Truffle and wild mushrooms: a dedicated soup signals the kitchen’s comfort with winter aromatics.
• Bagòss and Castelmagno cheeses: used as structural flavours rather than garnish.

Tasting menus

• Memorie (full tasting menu): €105
• Wine pairing: €65
• Sensazioni (full tasting menu): €130
• Wine pairing: €90

À la carte pricing

• Starters: €30
• First courses: €30
• Main courses: €40
• Desserts: €20

Dishes on the published menu (examples)

• Squid, sweetbread, cashews
• Pumpkin ravioli, Castelmagno, sea urchin
• Mushrooms and truffle soup
• Pheasant, foie gras, savoy cabbage, cardoncello mushroom
• Eel, oyster, apple